1 lb. can salmon, drained (break into pieces
1 can cream of chicken soup or cream of mushroom soup
1/3 c. instant milk (dry form)
1 tsp. dried parsley flakes
1 c. crumbled potato chips

Mix soup, instant milk, dried parsley flakes in 1 quart casserole. Stir in salmon. Top with chips. Bake 20 minutes or until bubbly hot. Serves 4.